One Pot Creamy Mushroom Chicken and Rice

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This creamy mushroom chicken and rice is a one pot meal that’s creamy, comforting, and surprisingly easy to make. It comes together with simple, everyday ingredients and barely any effort, yet tastes like something you’d order at a restaurant. One bite and you’ll see why this cozy, flavor packed dish is about to become a weeknight favorite.

For more chicken recipes, make my easy skillet chicken thighs and chicken marsala fettuccine!

creamy mushroom chicken and rice in a skillet topped with fresh parsley.

This chicken, bacon, and mushroom rice is one of those dinners that feels fancy but comes together with almost no effort. It’s creamy, wholesome, and rich. A “stick to your bones” kind of meal as my mom always calls it.

The dish starts with smoky bacon, tender chicken, and mushrooms to get the flavors going and ends with a mix of cream, parmesan, and dash of parsley to finish it off.

Everything cooks in one pot, which means less cleanup and more time to actually enjoy dinner.

Serve with a side of roasted broccoli and some garlic bread for a complete meal. It’s comforting, satisfying, and guaranteed to make everyone at the table go back for seconds.

Why You’ll Love This Recipe
Key Ingredients
Substitutions and Variations
How To Make Creamy Mushroom Chicken and Rice
Pro Cooking Tips
Recipe FAQs
More Chicken Dinner Ideas

Why You’ll Love This Recipe

Made with simple ingredients. You don’t need any fancy ingredients to make it, just everyday pantry staples!
It’s creamy, cozy, and full of flavor! Every bite is rich and comforting, with that perfect balance of smoky bacon, tender chicken, and buttery mushrooms in a velvety sauce.
It’s a one pot wonder! Everything cooks in the same pot, which means fewer dishes but maximum flavor. The rice soaks up every drop of that savory, creamy sauce.

Key Ingredients

up close photo of creamy mushroom chicken and rice.

(full list of ingredients and recipe can be found in the recipe card)

Boneless skinless chicken thighs are juicy and flavorful and add a nice meaty flavor to this rice recipe.
Bacon renders fat that becomes the base for cooking the chicken and veggies. It adds a smoky, salty flavor that ties everything together.
Mushrooms bring the earthy, savory flavors and a meaty texture that complements the chicken perfectly. As they cook down, they soak up the bacon fat and wine and become super flavorful.
White wine is used to deglaze the pan. It lifts all the caramelized bits from the bottom and builds a flavorful foundation for the sauce. It also adds brightness and a touch of acidity that balances the richness of the dish.
Dijon mustard adds subtle tang and depth, giving the sauce a little zip without being overpowering. It enhances the flavor of the wine and balances the richness of the bacon and cream.
Parmesan melts into the sauce, thickening it slightly while adding salty, nutty flavor.
Heavy cream creates a silky, rich sauce that coats every grain of rice. It softens the acidity from the wine and mustard and gives the dish its signature creamy texture.
Long grain white rice serves as the hearty base that soaks up all the flavorful liquid. It cooks up fluffy and tender while absorbing every bit of the smoky, creamy sauce.
Herbes de Provence gives the dish a nice earthy flavor and makes the whole thing smell amazing while it simmers. You can also use Italian seasoning in its place.

Substitutions and Variations

You can swap chicken thighs for boneless skinless chicken breasts, just be careful not to overcook since breasts dry out faster. Rotisserie chicken also works great if you’re short on time, just skip the searing step and stir it in at the end.
Long grain white rice is classic, but jasmine or basmati rice will give the dish an aromatic lift. You can also use brown rice, just increase the cooking time and add a bit more broth.
If you’d rather skip the alcohol, replace the white wine with an equal amount of chicken broth plus a squeeze of lemon juice or a splash of apple cider vinegar to mimic that bright flavor.
For a dairy free option, swap heavy cream for full-fat unsweetened coconut milk or your favorite non-dairy cream.
No Bacon? Skip the bacon and just use olive oil instead.

How To Make Creamy Mushroom Chicken and Rice

Prep: Cut boneless skinless chicken thighs into strips add to a mixing bowl. Season with herbs de provence, smoked paprika, kosher salt, and black pepper. Toss together and set aside.

Step 1: Cut bacon into small pieces and place into a large pot over medium heat. Cook until the browned and crispy, about 10 minutes. Then add in the seasoned chicken and cook for 7-10 minutes, until golden brown and cooked all the way through. Remove and place onto a plate.

sauteed mushrooms, onions, and garlic in a pan.

Step 2: Add diced onion and sliced mushrooms to the pot. Cook for about 10 minutes, until the mushrooms and onions have softened. Add in garlic and cook for 3-4 minutes, stirring constantly.

mushrooms, onions, garlic, seasonings, and rice in a pan with wine and chicken broth.

Step 3: Pour white wine, dijon mustard, and chicken bouillon paste into the pan. Stir together, then use a wooden spoon to scrape the browned bits off of the bottom of the pan. Cook for 5 minutes, then add rice and fresh thyme. Continue to cook for 2 minutes, stirring constantly, then pour in the chicken broth. Bring to a boil, cover with a lid, and reduce the heat to low. Simmer for 15-20 minutes, until the rice is fully cooked.

cooked rice in a pot with cream and parmesan cheese.

Step 4: Fluff up the rice and add butter, heavy cream, lemon juice, and parmesan cheese. Stir together until combined, then add chicken back and serve.

Pro Cooking Tips

Render the bacon slowly. Start the bacon in a cold pan and let the fat render over medium heat. It’ll get perfectly crisp and give you a flavorful base for cooking the chicken.

Don’t overcrowd the pan. Sear the chicken in batches if needed so it browns instead of steaming. That golden crust means flavor!

Scrape up those brown bits. When you add the wine and mustard, use a wooden spoon to deglaze the pan. All those little caramelized bits at the bottom are pure flavor gold.

Toast the rice before adding broth. Stirring the rice in the hot pan for a minute or two adds a subtle nuttiness and helps prevent it from turning mushy later.

Simmer gently and don’t lift the lid too soon. Once the broth is added, keep the lid on while the rice cooks. Peeking releases steam and can throw off the cooking time.

Recipe FAQs

Can I use chicken breasts instead of thighs?

Yes! Chicken breasts work just fine, just be sure not to overcook them since they can dry out faster than thighs. Sear them quickly over medium high heat will help keep them juicy.

What can I substitute for bacon?

Pancetta or turkey bacon both work well. Just remember to add a little oil if you’re using turkey bacon since it doesn’t render much fat.

Can I skip the wine?

Absolutely. Replace it with the same amount of chicken broth plus a squeeze of lemon juice or a teaspoon of apple cider vinegar for that same depth and brightness.